These Korean beef short ribs are a guaranteed hit at any family barbecue. While you can cook them in a pan, grilling over an open flame adds a smoky depth I prefer. The marinade is the heart of this dish, so for best results let the meat marinate at least overnight.
Type of meat for Korean beef short ribs
Look for beef short ribs that have been thinly sliced—about 3/4 cm thick. Many grocery stores sell pre-sliced pieces, but they can be expensive. A more economical option is to buy a whole short rib plate from an Asian grocery and have it thin-sliced at the counter; this often costs much less per pound.
Preparing the short ribs before marinating
I rinse the short ribs under cold water to remove any bone dust or residue from butchering, then pat them dry on paper towels. This step is optional but helps the marinade cling to the meat and gives a cleaner finish.
Important ingredients for the marinade
Asian pear
Asian pears are crisp, juicy, and very sweet. Blending a portion into the marinade adds natural sweetness and moisture that balances the savory elements.
Kiwi
Kiwi is traditional in many short rib marinades. Its acidity helps tenderize the meat overnight while contributing a subtle fruity tang.
Onions and garlic
Onions and garlic add savory depth and umami to the marinade and assist with tenderizing. They blend smoothly into the sauce and coat the meat with flavor.
Korean Beef Short Ribs
Ingredients
- 3-4 lbs thin cut beef short ribs
Marinade
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup honey
- ½ Asian pear
- 1 kiwi
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 6 cloves garlic
- ½ medium yellow onion
- 1 stalk green onion
- 3 tbsp sugar
Garnish
- green onions
- sesame seeds
Instructions
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1. Rinse the beef short ribs under cold water.
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2. Pat the ribs dry on paper towels and set aside while you prepare the marinade.
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3. Peel the kiwi and Asian pear, and roughly chop the pear, kiwi, garlic, and onion so they will blend easily.
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4. Place all marinade ingredients in a blender and blend until smooth. Taste and adjust salt or sugar as needed.
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5. Pour the marinade over the short ribs, making sure each piece is coated. Cover and refrigerate to marinate overnight (about 12 hours) for best flavor and tenderness.
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6. Grill hot and fast over direct heat until both sides are caramelized and slightly charred. Alternatively, sear in a hot pan on both sides.
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7. Transfer to a platter and garnish with sliced green onions and toasted sesame seeds before serving.
Additional Info
If you enjoyed this Korean short ribs recipe, try these other favorites:
- Shrimp toast
- Creamy chicken alfredo
- Hong Kong style French toast